I’m a sucker for (nearly) anything seafood. (I really have yet to try salt cod, and I’ll pass on the Japanese fugu and the live Korean octopus — speaking of suckers, thank you.) I know when growing up I was always looking forward to Fridays in Lent, because my parents made the most astounding seafood for most of those Fridays. Or else they made wonderful creations with eggplant. (Which I guess was not really the purpose behind Lenten “no meat” rules — you were supposed to be giving something up, and eating, say, Mrs. Paul’s fish sticks instead. I certainly wasn’t going to rock the boat, and complain…)
I saw some lovely squid at my supermarket, and so I simply had to bring some home with me — and I got mostly tentacles, as the fishmonger was telling me he gets plenty of people who only want the “tubes” — the bodies. I love both parts — and here’s a secret: they both taste pretty much the same.
Normally, I cook my squid by briefly boiling it, but the recipe I stumbled over pan-fries them instead. So… hey! The author notes that her rendition of this Greek recipe is seasoned towards Lent — less sweet, no cinnamon, more savory.
So, do check her post out at Squid with Green Olive Tomato Sauce. I only made slight variations. (She has a lot of other tasty-sounding Greek recipes lurking around on her blog as well.)
Prep time: 5-10 minutes if the squid is already cleaned
Cook time: 15-20 minutes
Rest time: Not much
Serves 2 hearty appetites
Greek Squid with Olives and Tomato Sauce
- 0.8 – 1 pound of cleaned squid, with tentacles separated from bodies. Bodies chopped into rings of about 1/2 to 1 inch thick
- 3 tablespoons extra virgin olive oil, divided
- 1/2 onion, coarsely chopped.
- 2 cloves garlic, chopped
- 6-8 ounces tomato sauce
- 1/2 cup dry white wine.
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- about a dozen or so pitted olives (I mixed up green and black from our olive bar)
- salt and pepper to taste.
Use half the olive oil, and heat over a cooking pot to medium. Add in the onion, and stir around until translucent, about ten minutes. Add the garlic; stir another minute.
Add everything else except the remaining oil and the squid. Turn up the heat, and allow the sauce to come to a boil, then reduce heat and allow the sauce to simmer for around 15 minutes. (At the end of the cooking time, taste for any seasoning modifications.)
While that’s simmering, put the rest of the oil in a second pan or skillet, turn up the heat to medium high, and when the skillet is hot, toss in your squid and stir it around for a minute – the squid will lighten up and shrink. DO NOT OVERCOOK! (Remember rubber bands??)
Remove from heat, and when the simmering pot with the tomato sauce is just about ready, stir in the squid for a couple of minutes. and remove from heat.
Serve in a bowl, and include a spoon for those juices.
Serving suggestion: Serve alongside a nice Greek salad with feta, or perhaps goat cheese.
Leftovers?: Well, I ate them cold, rather than risking rubberized squid — still quite good!
Ah, yes, Link Party Time!